Golden, flaky pastries filled with perfectly seasoned ground beef – Mexican beef empanadas are the ultimate comfort food that’ll have your family gathering around the kitchen before they’re even out of the oven. These handheld treasures combine tender, spiced beef with a buttery pastry shell that’s crispy on the outside and melts in your mouth.
We’ve perfected this authentic recipe that brings together traditional Mexican flavors like cumin, chili powder, and fresh cilantro in every single bite. Whether you’re planning a family dinner, hosting friends, or just craving something absolutely delicious, these empanadas deliver restaurant-quality taste right from your own kitchen.
What makes our version special? We’ll show you the secret to achieving that perfect golden crust and how to seal the edges so your filling stays perfectly contained. Plus, these freeze beautifully, so you can make a big batch and have homemade empanadas ready whenever hunger strikes.
Ingredients
Creating these authentic Mexican beef empanadas requires fresh ingredients that work together to build layers of flavor. We’ve organized everything you need into three categories to make preparation seamless.
For the Empanada Dough
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 1/4 cup vegetable shortening or lard
- 1 large egg
- 1/2 cup cold water
- 1 tablespoon white vinegar
For the Beef Filling
- 1 pound ground beef (80/20 blend)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 1/4 cup beef broth
- 1/2 cup frozen corn kernels
- 1/4 cup fresh cilantro, chopped
- 1 cup shredded Mexican cheese blend
- 2 tablespoons vegetable oil
For Assembly and Finishing
- 1 large egg, beaten (for egg wash)
- 2 tablespoons water
- 1 tablespoon sesame seeds (optional)
- Vegetable oil for frying (if frying instead of baking)
Equipment Needed
Creating perfectly golden Mexican beef empanadas requires exact kitchen tools that ensure professional results every time. We have carefully selected the essential equipment based on our extensive testing to help you achieve restaurant-quality empanadas at home.
Essential Cooking Equipment:
- Large skillet or frying pan for browning the ground beef and sautéing vegetables
- Mixing bowls in various sizes for preparing dough and combining filling ingredients
- Rolling pin to create even, thin dough circles
- Measuring cups and spoons for accurate ingredient portions
Dough Preparation Tools:
- Pastry cutter or round cookie cutter (3-inch diameter) to cut perfect empanada circles
- Clean kitchen towel to cover dough while resting
- Large cutting board or clean work surface for rolling
Assembly and Baking Equipment:
- Fork for sealing empanada edges with decorative crimped patterns
- Pastry brush to apply egg wash for that signature golden finish
- Baking sheet lined with parchment paper or silicone baking mat
- Wire cooling rack to prevent soggy bottoms
Cooking Appliances:
- Oven preheated to 400°F for perfectly baked empanadas
- Instant Pot or slow cooker (optional) if using shredded beef filling
- Colander to drain excess liquid from cooked filling
Having the right equipment makes the difference between amateur and professional results. Each tool serves a exact purpose in creating empanadas with flaky crusts and perfectly seasoned fillings that stay sealed during baking.
Instructions
These step-by-step instructions will guide you through creating authentic Mexican beef empanadas from scratch. We’ll walk you through each phase of the process to ensure your empanadas turn out perfectly golden and delicious.
Make the Empanada Dough
We start by combining 2 cups all-purpose flour and 1 teaspoon salt in a large mixing bowl. Cut 4 tablespoons cold butter and 2 tablespoons shortening into small pieces and add them to the flour mixture. Using a pastry cutter, we work the fats into the flour until the mixture resembles coarse crumbs.
Beat 1 egg with 1/4 cup cold water and 1 teaspoon vinegar in a small bowl. We gradually add this liquid mixture to the flour, stirring with a fork until the dough begins to come together. Turn the dough onto a lightly floured surface and knead it gently until it forms a smooth ball.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and makes rolling easier. When ready to use, we roll the dough to 1/8 inch thickness and cut circles using a 3 to 4 inch round cutter.
Prepare the Beef Filling
Heat a large skillet over medium-high heat and brown 1 pound ground beef, breaking it up with a spoon as it cooks. We drain any excess fat and push the beef to one side of the pan. Add 1 diced onion and 3 minced garlic cloves to the empty side of the skillet, cooking for 2-3 minutes until softened.
Stir in 1 diced jalapeño, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. We cook these spices with the beef mixture for 1 minute to release their flavors. Add 2 tablespoons tomato paste and cook for another minute until fragrant.
Pour in 1/4 cup beef broth and let it simmer until most of the liquid evaporates. We remove the skillet from heat and stir in 1/2 cup corn kernels, 2 tablespoons chopped cilantro, and 1/2 cup shredded Mexican cheese blend. Let the filling cool completely before assembling the empanadas.
Assemble the Empanadas
Place 2 tablespoons of cooled beef filling in the center of each dough circle. We avoid overfilling to prevent the empanadas from bursting during cooking. Lightly brush the edges of the dough with water to help create a strong seal.
Fold the dough over the filling to create a half-moon shape, pressing the edges together firmly. We use a fork to crimp the sealed edges, creating both a decorative pattern and an extra-secure closure. This crimping technique prevents the filling from leaking out during baking.
Beat 1 egg with 1 tablespoon water to create an egg wash. We brush the tops of each empanada with this mixture to achieve a beautiful golden color when baked. Place the assembled empanadas on a parchment-lined baking sheet, spacing them about 1 inch apart.
Cook the Empanadas
Preheat your oven to 400°F and position the rack in the center. We bake the empanadas for 15-20 minutes, rotating the pan halfway through for even browning. The empanadas are done when they turn golden brown and the crust feels crispy to the touch.
Remove the baking sheet from the oven and let the empanadas cool for 5 minutes before serving. We recommend serving them warm with traditional accompaniments like guacamole, salsa verde, or chimichurri sauce. The empanadas can also be frozen after baking and reheated in a 350°F oven for 10-12 minutes when ready to enjoy.
Baking vs Frying Options
We can prepare our Mexican beef empanadas using two distinct cooking methods that each deliver unique textures and flavors. Both techniques produce delicious results while offering different advantages for our home kitchen.
Baked Beef Empanadas
Baking our empanadas creates a lighter and flakier crust that highlights the rich beef filling without additional oil. We preheat our oven to 400°F and arrange the assembled empanadas on a lined baking sheet. The cooking process takes 10 to 25 minutes depending on our dough thickness until we achieve that perfect golden brown color.
| Baking Benefits | Details |
|---|---|
| Texture | Crispy but lighter with flaky crust |
| Health Factor | Less oil and lower fat content |
| Cooking Time | 10-25 minutes at 400°F |
| Preparation Ease | Simpler cleanup with oven method |
This method works exceptionally well with refrigerated pie crust or our homemade dough. We brush each empanada with egg wash before baking to ensure that beautiful golden finish. The result delivers a buttery and flaky exterior that perfectly complements our seasoned beef mixture. Cleanup becomes much easier since we avoid the mess of hot oil while still achieving restaurant quality results.
Fried Beef Empanadas
Frying our empanadas produces a richer taste with an incredibly crispy and crunchy texture that many consider the traditional street food experience. We heat vegetable oil to the proper temperature and carefully seal our empanadas to prevent oil from entering the filling. Each empanada requires just a few minutes per side in the hot oil until we reach that perfect golden brown color.
| Frying Benefits | Details |
|---|---|
| Texture | Crispier and golden with crunchy exterior |
| Flavor Profile | Deeper fried taste with rich crust |
| Cooking Speed | Faster cooking in minutes per side |
| Traditional Style | Authentic street food preparation |
This cooking method demands more attention as we monitor the oil temperature and manage the frying process. The extra effort rewards us with empanadas that have an indulgent crunch and deeper flavor complexity. We must ensure proper sealing before frying to keep our delicious beef mixture secure inside each pastry shell.
Both methods pair beautifully with guacamole and salsa verde. Fried empanadas often complement sour cream while baked versions highlight chimichurri sauce perfectly.
Make-Ahead Instructions
We understand busy schedules make meal preparation challenging, which is why these Mexican beef empanadas work perfectly for advance preparation. Our tested methods allow you to prepare these savory hand pies days or even weeks ahead of time.
Freezing Unbaked Empanadas
We recommend freezing empanadas before baking for the best texture results. Arrange your assembled empanadas on a parchment-lined baking sheet in a single layer without touching each other. Place the tray in your freezer for 2-3 hours until the empanadas become completely solid.
Transfer the frozen empanadas to airtight containers or heavy-duty freezer bags once they’re solid. We label our containers with the date and contents for easy identification. Your unbaked empanadas will maintain their quality for up to 3 months in the freezer.
Baking from Frozen
Baking frozen empanadas requires minimal adjustments to our standard recipe. We place the frozen empanadas directly on a parchment-lined baking sheet without thawing. Add approximately 5 extra minutes to the original 10-minute baking time at 400°F until they achieve a golden brown color.
Preparing Filling in Advance
Our beef filling can be prepared up to 3 days ahead and stored in the refrigerator. We cook the complete filling mixture of ground beef, onions, spices, green chiles, pimento peppers, tomato paste, and cheese according to our recipe instructions. Allow the filling to cool completely before transferring to an airtight container.
Storage Guidelines
| Storage Method | Duration | Temperature |
|---|---|---|
| Refrigerated cooked empanadas | Up to 4 days | 35-40°F |
| Frozen unbaked empanadas | Up to 3 months | 0°F |
| Refrigerated beef filling | Up to 3 days | 35-40°F |
Assembly Strategy
We find it most efficient to prepare our dough circles and filling separately when making empanadas ahead. Roll out your pie crust and cut into 3-inch circles, then store them between sheets of parchment paper in the refrigerator for up to 2 days. Assemble your empanadas just before baking for optimal freshness and to prevent the dough from becoming soggy.
Reheating Instructions
Cooked empanadas reheat beautifully in a 350°F oven for 8-10 minutes until warmed through. We avoid microwaving as it can make the crust lose its desirable flaky texture. Room temperature empanadas will heat more evenly than those taken directly from the refrigerator.
Storage and Reheating Tips
Proper storage ensures our freshly baked Mexican beef empanadas maintain their delicious flavor and flaky texture for days to come. We recommend cooling the empanadas completely before storing them in an airtight container in the refrigerator for up to 3-4 days. For longer storage periods, we can freeze both uncooked and cooked empanadas in sealed containers or freezer bags for up to 2 months.
Refrigerator Storage Guidelines:
| Storage Method | Duration | Container Type |
|---|---|---|
| Cooked empanadas | 3-4 days | Airtight container |
| Uncooked empanadas | 1-2 days | Covered tightly |
Freezer Storage Options:
| Empanada Type | Storage Duration | Best Container |
|---|---|---|
| Cooked empanadas | Up to 2 months | Freezer bags or sealed containers |
| Uncooked empanadas | Up to 2 months | Freezer bags or sealed containers |
We have several effective reheating methods to restore our empanadas to their crispy perfection. The oven method works best for maintaining that golden, flaky crust we love. We preheat our oven to 350°F (175°C) and reheat the empanadas for 10-15 minutes until heated through and crispy.
Our air fryer provides another excellent option for achieving maximum crispiness. We set the temperature to 350°F and reheat for 5-7 minutes to restore that perfect crust texture. The microwave offers the quickest solution when time is limited. We use medium power for 1-2 minutes, though this method may soften the crust slightly.
Reheating Methods Comparison:
| Method | Temperature | Time | Crust Quality |
|---|---|---|---|
| Oven | 350°F (175°C) | 10-15 minutes | Crispy and flaky |
| Air fryer | 350°F | 5-7 minutes | Maximum crispiness |
| Microwave | Medium power | 1-2 minutes | Softened crust |
Frozen empanadas require special attention for optimal results. We thaw them overnight in the refrigerator before using any of the reheating methods above. This gradual thawing process prevents the dough from becoming soggy while ensuring even heating throughout the filling.
Serving Suggestions
We recommend serving these golden Mexican beef empanadas hot from the oven to fully appreciate their flaky crust and savory filling. Traditional Mexican guacamole makes an excellent accompaniment that complements the rich beef flavors perfectly.
Sauce Pairings
Multiple dipping options elevate the empanada experience significantly. Salsa verde provides a tangy brightness that cuts through the richness of the beef and cheese filling. Fire roasted salsa adds smoky depth while chimichurri sauce brings fresh herb flavors to the table. We suggest offering several sauce options to accommodate different taste preferences.
Complete Meal Ideas
Fresh salad transforms these empanadas into a well-balanced meal. Mexican rice serves as another traditional side that pairs beautifully with the seasoned beef filling. We often serve 2-3 empanadas per person as a main course alongside these complementary dishes.
| Serving Size | Number of Empanadas | Recommended Sides |
|---|---|---|
| Appetizer | 1-2 per person | Salsa and guacamole |
| Main Course | 2-3 per person | Rice and salad |
| Party Platter | 1 per person | Multiple sauces |
Presentation Tips
Arrange the empanadas on a warm platter to maintain their temperature during serving. Small bowls filled with various sauces create an attractive presentation that encourages guests to try different flavor combinations. We garnish the platter with fresh cilantro sprigs and lime wedges for added color and authentic Mexican flair.
Beverage Pairings
Cold Mexican beer complements the spiced beef filling exceptionally well. Fresh lime agua fresca provides a refreshing non-alcoholic option that cleanses the palate between bites. Hot coffee or Mexican hot chocolate also pairs wonderfully when serving empanadas as an evening snack or light dinner.
Recipe Variations
We love experimenting with different flavors to create empanadas that suit every taste preference. These variations build on our classic beef filling while adding exciting new elements that transform the dish completely.
Spicy Beef Empanadas
Our spicy version kicks up the heat with layers of bold flavors that dance on your palate. We substitute chipotle chili powder for regular chili powder to add a smoky depth that complements the beef beautifully. Fresh jalapeños or serrano peppers get finely chopped and mixed directly into the beef filling for bursts of heat in every bite.
Adding a pinch of cayenne pepper amplifies the spice level without overpowering the other flavors. We sometimes include a few dashes of hot sauce during the cooking process to create a more complex heat profile. The key is building layers of spice rather than relying on just one source of heat.
These fiery empanadas pair exceptionally well with cooling accompaniments like sour cream or a mild avocado crema. We recommend starting with less spice and adjusting upward based on your heat tolerance.
Cheese and Beef Empanadas
Extra cheese transforms our beef empanadas into indulgent comfort food that satisfies every craving. We increase the amount of sharp cheddar or Mexican blend cheese in the original filling by about 50% for maximum cheesy goodness. Creamy cheeses like queso fresco or Monterey Jack create a wonderful contrast to the seasoned beef while maintaining authentic Mexican flavors.
Our favorite technique involves placing an additional slice of cheese inside each empanada before sealing the edges. This creates pockets of melted cheese that ooze out when you bite into the golden pastry. The combination of textures from the flaky crust and gooey cheese interior makes these empanadas irresistible.
We ensure the cheese doesn’t leak during baking by sealing the edges extra carefully with fork tines. The egg wash becomes even more important with cheese-filled versions as it helps create a stronger seal that contains all that delicious melted cheese inside.
Troubleshooting Tips
Even experienced cooks encounter challenges when making empanadas from scratch. We’ve compiled these proven answers to help you overcome the most common issues and create perfect Mexican beef empanadas every time.
Dough Becomes Too Sticky or Hard to Roll
Cold butter creates the foundation for flaky empanada dough. We recommend keeping your butter cubes in the refrigerator until ready to use and cutting them into precise ½-inch pieces. The dough should rest in the refrigerator for at least 1 hour before rolling to relax the gluten and prevent shrinking. Substituting ice water with room temperature beer makes the dough more pliable and easier to handle during the rolling process.
Empanadas Break or Leak During Cooking
Overfilling remains the primary cause of broken empanadas during baking or frying. We suggest using exactly 2 tablespoons of cooled filling per empanada circle to maintain structural integrity. The filling must cool completely before assembly to prevent the dough from becoming soggy and tearing. Practice folding and sealing edges with consistent pressure using your fingers or a fork creates stronger seams that hold during cooking.
Fried Empanadas Turn Out Greasy
Oil temperature control determines the quality of fried empanadas. We maintain our oil at exactly 350°F using a thermometer to ensure crispy results without excess grease absorption. Empanadas cooked in oil that’s too cool will absorb more fat and become soggy. Draining fried empanadas on paper towels immediately after cooking removes surface oil and preserves the crispy texture.
Achieving Golden Brown Color When Baking
Brushing empanadas with beaten egg before baking creates the signature glossy golden finish. We beat 1 egg with 1 tablespoon of water and apply this wash evenly across the surface using a pastry brush. Baking at 400°F provides the optimal temperature for browning without overcooking the filling or burning the edges.
Dough Shortcuts for Busy Schedules
Precut refrigerated pie crusts offer a convenient alternative when time is limited. We’ve found this shortcut produces tasty results with significantly less effort while maintaining authentic flavor. The pre-made crusts work particularly well for beginners who want to focus on perfecting their filling and sealing techniques.
| Temperature Guide | Purpose | Result |
|---|---|---|
| 350°F | Oil for frying | Crispy texture without grease |
| 400°F | Oven baking | Golden brown crust |
| 1 hour minimum | Dough chilling time | Easier rolling and handling |
Conclusion
Making authentic Mexican beef empanadas at home isn’t just achievable—it’s incredibly rewarding. We’ve covered everything from preparing the perfect flaky dough to mastering both baking and frying techniques that deliver restaurant-quality results.
Whether you’re meal prepping for busy weeknights or hosting a festive gathering, these empanadas offer the versatility we all crave. The make-ahead options and freezer-friendly nature mean you’ll always have a delicious homemade meal ready.
Don’t be afraid to experiment with our suggested variations or troubleshooting tips as you perfect your technique. Each batch brings you closer to empanada mastery, and your family will definitely taste the difference that comes from cooking with fresh ingredients and authentic Mexican flavors.
Frequently Asked Questions
What are Mexican beef empanadas?
Mexican beef empanadas are golden, flaky pastries filled with seasoned ground beef and traditional Mexican flavors like cumin, chili powder, and cilantro. They feature a crispy exterior and savory beef filling, making them perfect for family dinners, gatherings, or as appetizers.
What ingredients do I need to make beef empanadas?
You’ll need ingredients for three components: dough (flour, salt, butter, shortening, egg, water, vinegar), beef filling (ground beef, onion, garlic, jalapeño, spices, tomato paste, broth, corn, cilantro, cheese), and assembly items (egg wash, oil for frying or baking).
Can I make empanadas ahead of time?
Yes! You can freeze unbaked empanadas for up to 2 months for optimal texture. Prepare the beef filling up to 3 days in advance and store in the refrigerator. Assemble just before baking to maintain freshness and prevent soggy crusts.
Should I bake or fry my empanadas?
Both methods work well. Baking at 400°F creates a lighter, flakier crust with less oil and easier cleanup. Frying produces a richer taste with crispy, crunchy texture reminiscent of traditional street food, but requires more oil and careful temperature control.
How do I store and reheat leftover empanadas?
Store cooled empanadas in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months. Reheat in the oven at 350°F for crispy texture, use an air fryer for maximum crispiness, or microwave for quick reheating (though this softens the crust).
What should I serve with beef empanadas?
Serve empanadas hot with traditional accompaniments like guacamole, salsa verde, fire-roasted salsa, or chimichurri. For a complete meal, pair with fresh salad or Mexican rice. Cold Mexican beer or agua fresca make excellent beverage pairings.
How do I prevent empanadas from leaking during cooking?
Ensure proper sealing by pressing edges firmly with a fork, avoid overfilling (use about 2 tablespoons of filling), and chill assembled empanadas before cooking. Keep dough at the right consistency – not too sticky or too dry – for better handling.
Can I make variations of the basic beef empanada recipe?
Absolutely! Try Spicy Beef Empanadas with chipotle chili powder and fresh peppers for heat, or Cheese and Beef Empanadas with extra cheese for a creamy, indulgent experience. You can also experiment with different spice combinations to suit your taste preferences.
